Toasted Coconut Bread


I discovered this Coconut Bread recipe by Bill Granger recently via Tara from Vegetaraian. I loved this twist on the normal banana bread I love so dearly but felt Bill’s recipe was a bit dry and the coconut flavour not strong enough for my coconut-loving taste buds.

I made a few tweaks to his recipe – I swapped the milk for coconut milk and toasted the coconut to maximise the coconut taste, and increased the butter as I felt his was too dry. With these improvements it produced a lovely and moist toasted coconut bread which is amazing warmed up and slathered with butter. The perfect breakfast/afternoon tea/treat!

Toasted Coconut Bread
Prep time
Cook time
Total time
Serves: 8-10
  • 2 eggs
  • 300ml coconut milk
  • 1 tsp vanilla essence
  • 2½ cups plain flour
  • 2 tsps baking powder
  • 2 tsps cinnamon
  • 1 cup caster sugar
  • 150g shredded and toasted coconut
  • 100g butter melted
  1. Preheat oven to 180°C. Grease a 21 x 10 cm loaf tin with butter.
  2. Spread coconut out on a lined baking tray in an even layer. Toast in oven for 3-4 minutes until golden brown (watch like a hawk as it can burn easily!) Allow coconut to cool.
  3. Lightly whisk eggs, coconut milk and vanilla together.
  4. In a mixing bowl, sift flour, baking powder and cinnamon into a bowl. Add sugar and toasted coconut and stir to combine.
  5. Make a well in the centre and gradually stir in the egg mixture until just combined.
  6. Add melted butter and stir until the mixture is just smooth, being careful not to over-mix.
  7. Pour into your greased loaf tin and bake in the preheated oven for 1 hour, or until a skewer comes out clean.
  8. Leave in tin to cool for 5 minutes, and remove to cool further on a wire rack.
  9. Slice with a serrated knife and serve in thick slices with butter.

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    • Swah says

      Haha I have made this 3 times and finally photographed it!! It’s so hard when it comes out of the oven, I want to devour it instantly :)

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